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Essential Oil of Valeriana officinalis L. Cultivars and Their Antimicrobial Activity As Influenced by Harvesting Time under Commercial Organic Cultivation

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    Essential Oil of Valeriana officinalis L. Cultivars and Their Antimicrobial Activity As Influenced by Harvesting Time under Commercial Organic Cultivation
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    Department of Biochemistry and Microbiology, Rutgers, The State University of New Jersey, 76 Lipman Drive, New Brunswick, New Jersey 08901, and Heard Farm, 4 Stoller Road, Trout Lake, Washington 98650
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2004, 52, 12, 3915–3919
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    https://doi.org/10.1021/jf0353990
    Published May 19, 2004
    Copyright © 2004 American Chemical Society
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    Abstract

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    The essential oil content and the composition of subterranean parts of two valerian (Valeriana officinalis, L.) cultivars Select and Anthose, from certified commercial organic fields, were determined by hydrodistillation, followed by gas chromatography (GC) and GC/mass spectrometry analysis. Eight and fourteen month old cv. Select had 0.67 and 0.87% essential oil, while similar aged cv. Anthose contained 0.97 and 1.1% essential oil. Forty-three and fifty-three components from cv. Select and cv. Anthose oils were detected, respectively. The oil composition significantly varied due to the cultivar type, plant age, and/or harvesting time. The major components for cv. Select were valerenal, bornyl acetate, 15-acetoxy valeranone, valerenic acid, and camphene, while cv. Anthose had valerenal, (−)-bornyl acetate, α-humulene, camphene, 15-acetoxy valeranone, and valerenic acid. With further aging of the plants, the valerenal, valerenic acid, and α-humulene contents increased. The oil of cv. Select had a strong antimicrobial effect against Aspergillus niger, Escherichia coli, Staphylococcus aureus, and Saccharomyces cerevisiae, while cv. Anthose showed low or no activity against all test microbes, including Pseudomonas aeruginosa, suggesting that the inhibitory activity of valerian oil depends on the cultivar and its developmental stage. The oil profile of our cultivars did not match the literature proposed chemotype profiles.

    Keywords: Valeriana officinalis; essential oil; valerenal; valerenic acid; bornyl acetate; α-humulene; antimicrobial; cultivars; growth stage; organic cultivation

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     To whom correspondence should be addressed. Telephone:  (732)932-9071, ext. #212 or #216. E-mail:  [email protected].

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     Rutgers, The State University of New Jersey.

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     Heard Farm.

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    Cite this: J. Agric. Food Chem. 2004, 52, 12, 3915–3919
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    https://doi.org/10.1021/jf0353990
    Published May 19, 2004
    Copyright © 2004 American Chemical Society
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